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This Chicken Shawarma with Creamy Garlic Sauce wraps tender spiced chicken in pillowy pita, then brightens it all with a rich, tangy yogurt sauce. It is a weeknight dinner hero and a crowd pleaser for parties or family gatherings. Every bite feels like a mini trip to the Middle East.
I first tried making this to impress my husband and now we recreate it for friends with different toppings every time
Ingredients
- Boneless skinless chicken thighs: Juiciest choice for shawarma better than breasts
- Olive oil: Adds moisture and helps spices cling to the chicken opt for robust extra virgin
- Ground cumin: Classic shawarma flavor earthy and warm
- Ground paprika: Adds smokiness and a beautiful color try smoked paprika for depth
- Ground turmeric: For golden color and distinct taste look for bright yellow powder
- Ground cinnamon: A hint of sweetness rounds out the spice blend use fresh ground if you can
- Garlic cloves minced: Fresh garlic gives pungent flavor always pick firm bulbs
- Lemon juice: Tangy lift to balance all the spices use freshly squeezed
- Salt and pepper: Basic seasoning that wakes up all the spices go for flaky salt and freshly cracked pepper
- Greek yogurt: Thick creamy base for the sauce choose full fat for extra silkiness
- Mayonnaise: Adds body to the sauce for extra creaminess
- More garlic cloves minced: Because garlic is the star buy extra fresh bulbs
- Lemon juice in sauce: Brightens and softens the punch of garlic
- Salt and pepper in sauce: Enhances all the creamy tang
- Pita bread: Soft and fluffy necessary for the wrap check for pliability in store
- Fresh veggies optional: Crunch and freshness think cucumber tomato or shredded lettuce
Step-by-Step Instructions
- Make the Marinade:
- Mix the olive oil cumin paprika turmeric cinnamon minced garlic lemon juice salt and pepper in a bowl until fully combined and slightly thick This spice mixture forms a fragrant paste
- Coat the Chicken:
- Place chicken thighs in a large dish and pour the marinade over Use your hands to massage the spices into every nook and cranny Make sure the chicken is covered evenly
- Marinate the Chicken:
- Cover the dish and refrigerate for at least one hour but overnight brings the deepest flavor Let the spices soak in for maximum tenderness
- Cook the Chicken:
- Heat your grill a grill pan or skillet to medium high Place the marinated chicken on the hot surface Cook for five to seven minutes per side until the chicken is browned charred on edges and cooked through Let it rest for a few minutes then slice thinly
- Prepare the Garlic Sauce:
- In a bowl stir together the Greek yogurt mayonnaise lemon juice minced garlic salt and pepper Whisk until smooth If you want it more tangy add a splash more lemon juice
- Assemble the Wraps:
- Warm the pita bread so it is flexible Lay slices of chicken in the center top with optional fresh veggies if desired Generously drizzle with creamy garlic sauce Fold the sides of the pita up and over and serve right away
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I absolutely love how the homemade garlic sauce turns out extra smooth Sometimes I make extra sauce for dipping fries or roasted veggies because my kids scoop every last drop from the bowl
Storage tips
Refrigerate cooked chicken and garlic sauce in separate airtight containers They will keep fresh for three to four days Warm the chicken gently before serving Do not freeze the sauce because it can separate
Ingredient substitutions
Chicken breast works but will need less time on the heat Try tofu for a vegetarian version For a dairy free sauce use coconut yogurt and vegan mayo Lemon zest can boost tang if you run low on juice
Serving suggestions
Serve inside warm pita with your choice of veggies like cucumber tomato onion or lettuce You could also plate the sliced shawarma over rice or salad greens For extra flair sprinkle with sumac or fresh parsley
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Cultural and historical context
Shawarma is a street food classic in many Middle Eastern countries The tradition of cooking spiced meat on a vertical rotisserie inspired similar global dishes like Greek gyros and Turkish doner Each chef or family has their own favorite spice blend and sauce
Commonly Asked Questions
- → What chicken cut works best for this dish?
Boneless, skinless chicken thighs provide tenderness and optimal flavor after marinating and grilling.
- → How long should I marinate the chicken?
For the best taste, marinate at least one hour, but overnight yields deeper, richer results.
- → Can I use another type of bread instead of pita?
Flatbreads such as naan or lavash work well if pita bread is unavailable.
- → How do I make the creamy garlic sauce?
Combine Greek yogurt, mayonnaise, lemon juice, minced garlic, salt, and pepper, then stir until smooth.
- → What toppings pair well with the wrap?
Try lettuce, sliced tomatoes, onions, pickled vegetables, or a drizzle of hot sauce for variety.
- → How do I achieve a charred effect on the chicken?
Grill or sear on high heat to lightly char the edges while keeping the inside juicy.